These Ground Beef Ramen Bowls include ramen noodles, ground beef, and stir fry veggies coated in a sweet and salty Asian stir-fry sauce. Made all in one pan and ready in under 30 minutes, this ramen skillet makes a super delicious, quick and easy weeknight dinner.
Easy Ramen Bowl Recipe
Quick, easy, and made in one skillet – these Ground Beef Ramen Bowls are my favorite kind of recipe. From preparing the sauce to cooking, assembling, and serving, this recipe takes less than 30 minutes to put together.
And since we’re using ground beef, ramen noodles, and frozen veggies, it’s such a simple yet hearty meal. The sauce is made with hoisin sauce, soy sauce, and sriracha so it’s a little sweet and a little salty, with just a hint of heat.
Those cheap packets of ramen are weeknight lifesavers!
We’re making a stir fry sauce from scratch with a few simple ingredients, then adding ground beef, ramen noodles, and veggies.
(Scroll below to the printable recipe card for details and measurements.)
- Hoisin sauce – Adds sweet and salty elements to the sauce.
- Soy sauce – I use low sodium to have more control over the final flavor of the dish.
- Sriracha sauce – Adds just a bit of warmth to the sauce.
- Brown sugar – For a rich, deep flavor and just a bit of sweetness to balance out the other ingredients.
- Seasonings – Garlic powder, ground ginger, salt, and pepper add additional flavor to the sauce.
- Sesame oil – Used to cook the beef. Adds so much more flavor than vegetable oil.
- Ground beef – Use lean beef like 85/15 or 90/20 to avoid lots of excess grease.
- Scallions – Separate the white and green parts for the recipe.
- Ramen noodles – Any flavor, since you’ll be discarding the flavor packets that come with them.
- Stir fry vegetables – I use a frozen mix with peas, carrots, and broccoli.
- Roasted peanuts – Crushed up for serving.
- Cilantro – For serving.
How to Make Ground Beef Ramen Bowls
This ramen skillet makes a quick and easy recipe for any night of the week.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the sauce. Whisk together all sauce ingredients. Set aside.
- Cook the beef. Cook the ground beef and the white parts of the scallions over medium-high heat until no pink remains. Drain off any grease. Set aside.
- Cook the noodles. Bring the water to a boil. Add the ramen noodles and frozen vegetables. Cook until the noodles are tender. Drain off any excess water.
- Combine the ingredients. Add the ground beef to the skillet with the cooked noodles and veggies, then pour in the sauce. Stir and cook until coated and heated through.
- Serve. Top with the green parts of the scallions, crushed peanuts, and chopped cilantro. Enjoy!
Tips & Variations
Here are a few tips for making this easy ramen stir fry.
- Have everything ready to go. Each step in this recipe only takes a few minutes, so I find it best to have everything prepped on the counter and ready to go, including the sauce.
- Swap the ground beef. You can easily make these ramen bowls with ground turkey, ground chicken, ground pork, or even tofu.
- Switch the veggies. I find using a frozen stir fry mix to be quick and easy but feel free to customize the veggies added to your preference. You can even sauté some mushrooms, onions, or sweet peppers before the beef if desired.
- Make the sauce in advance. If desired, you can prepare the stir fry sauce ahead of time and keep it in a jar in the fridge. Give it a good shake before using.
Video: Ground Beef Ramen Stir Fry
I like to garnish this ground beef ramen with some cilantro and crushed peanuts. If there are allergies in your home, simply omit the peanuts. Consider topping with some sesame seeds and/or a few drops of sriracha or your preferred hot sauce. For sides, you can’t go wrong with classics like egg rolls and crab rangoon.
- Storing leftovers. Store leftover ground beef ramen in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop. Be sure to store it with any excess sauce in the pan to prevent it from drying out.
- Make the sauce in advance. If desired, you can prepare the stir fry sauce ahead of time and keep it in a jar in the fridge for several days. Give it a good shake before using.
More Easy Ramen Recipes:
Ground Beef Ramen Bowls
FOR THE SAUCE
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1/2 tablespoon sriracha sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoons pepper
FOR THE STIR FRY
- 2 teaspoons sesame oil
- 1 pound lean ground beef
- 3 scallions , diced, white and green parts separated
- 2 & 1/2 cups water
- 2 packages ramen noodles (3 ounces each) flavor packet discarded
- 1 package frozen stir fry vegetables (12 ounces)
- crushed up roasted peanuts , for serving
- fresh chopped cilantro , for serving
- In a small bowl, whisk together all the sauce ingredients until combined. Set aside.
- Warm sesame oil in a large deep nonstick skillet over medium-high heat; swirl to coat. Once shimmering, add the ground beef and white parts of the scallions and cook, breaking up the beef into tiny crumbles, until no pink remains. Drain off the grease. Transfer meat to a bowl and keep warm.
- Add water to the skillet and bring to a boil. Add ramen noodles and frozen vegetables; cook, stirring occasionally, until noodles are separated and tender, 3 to 5 minutes. Drain off any excess water.
- Reduce heat to medium and return cooked ground beef to the skillet with the noodles and veggies. Pour in the sauce and cook, stirring to coat and heat through, about 2 minutes.
- Serve in bowls with a sprinkle of the green parts of the scallions, crushed peanuts, and chopped cilantro.